Wednesday, March 02, 2011

New York Times food columnist Amanda Hesser talks about the process of updating every one of the 1,000-plus recipes in the book The Essential New York Times Cookbook: Classic Recipes for a New Century, the compendium of influential and delicious recipes from chefs, home cooks, and food writers. Her chapter introductions showcase the history of American cooking along with what makes each recipe special. It includes recipes for Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta, and classics from 1940's Caesar salad and 1960's flourless chocolate cake, to today's no-knead bread.

Wednesday, March 02, 2011

Tuesday, August 07, 2007

In the Pixar movie Ratatouille, the critic Anton Ego has a character changing moment when a bite of ratatouille triggers a childhood memory. New York Times Magazine Food Editor Amanda Hesser, and Dr. Marcia Pelchat, with the Monell Chemical Senses Center, join us to talk about why there is such ...